So I had a water bath canned jar of wild plum jelly from last August that accidentally fell and rolled under my shelves and stayed that way for a couple months. The seal is still tight, would it be okay to eat?
Wild plums are super acidic/sour. I tested pH at about 2.
by _Biophile_
3 Comments
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Only thing I would worry about is the acid corroding the lid if the coating has scratches/defects. It would taste like metal. Source: that scene in the office where they gave everyone metal water bottles and put orange juice in them
My recipe is (half batch):
2.75 pounds unpitted wild plums sliced (Prunus americana)
2 cups water
3.75 cuos sugar
1/2 package pectin.
1. Simmer plums for 30 min
2. Run through cheesecloth
3. Return to pan add pectin bring to boil
4. Add sugar bring to full roiling boil for 1 min.
5. Remove from heat place into presterilized jars, 1 inch headspace
6. Process 5 minutes in a water bath canner.